N.Y bison striploin / 10 portion of 226 gr.
New York strip loin steaks (2.2 kg) 10 x 226 gr.
Nothing beats a good, premium steak grilled to perfection on the barbecue! Even better when it's bison from a farm without hormones and steroids.
Each piece is carefully trimmed to remove surface fat and retain only the tenderest and juiciest part. Guaranteed feast! Order now!
Cook bison strip loin steaks. They are perfect for the grilling season!
Flavor, flavor, flavor! Not only is bison meat becoming more and more popular for its taste, but also for its health benefits. These bison strip loin steaks will satisfy any meat lover.
The New York strip steak is sometimes referred to as The Strip, Manhattan, and Kansas City Strip. Lean and tender are the best adjectives to define this premium grill steak. Everyone will appreciate these steaks that cook just as well on the grill as in a pan. New York steaks, with an average fat content, have little connective tissue, resulting in a very tender cut of bison.
New York steaks contain less fat and marbling than rib eye. Choose New York steak for a leaner steak that can meet dietary restrictions or personal preferences. Striploin steaks and rib eye are both loved for their tenderness and flavor. Because of the low fat content, New York steaks cook slightly faster than a rib eye; it is therefore essential to monitor the temperature. The meat has a finely grainy texture with some fat on one edge of the steak.
Bison Striploin Steak Cooking Tips:
Bison steaks are cut similarly to beef, but with their low fat content they cook faster than beef steaks. Make sure you never overcook these steaks.
Lightly charred on the outside, juicy and tender on the inside, a perfectly grilled steak is a true delight. On the contrary, a dry and overcooked steak is very disappointing. There are so many ways to go wrong, it can be very intimidating to cook a steak. But don't worry, we've got tips and tricks to make cooking your steak a wonder.
When making New York-style cut steaks, coat them with a little olive oil, add salt and pepper, and let them come to room temperature for about 30 minutes before cooking. For a half-cooked steak, pan-fry, broil or broil over high heat for up to five minutes per side, or until a meat thermometer registers 145 degrees Fahrenheit in the hottest part. thick.
Preheat your grill to a very high temperature. Cook over high heat - pan or grill on the oven or grill, but the cooking time will vary depending on your grill.
lightly coat the steak with olive oil, so that it does not stick to the grill
Season with kosher salt and black pepper or coat them lightly with steak spice. To enjoy the taste of bison steak, don't over season them.
Steak cooking temperatures
Raw - Uncooked and usually bathed in a light dressing or used for dishes such as carpaccio or steak tartare.
Bare blue - Seized very quickly; the outside usually has a nice burn and the inside is fresh and bright red or barely cooked.
Rare - Baked at 126 ° F or 52 ° C, the outside is cooked or burnt with a bright red center that is slightly warm.
Medium rare - 131 ° F or 55 ° C with a red-pink center
Medium - At 145 ° F or 63 ° C, the middle of the steak is all pink and hot with a brown-gray rind.
Medium - well done - Slightly pink in the center, core temperature is usually 154 ° F or 68 ° C.
Well done - Grayish brown throughout and in the center, the cut has a core temperature of 163 ° F or 73 ° C, the outside is lightly charred. Never cook bison at this temperature!
New York strip loin steaks are a type of cut of beef and bison steaks. Internationally it is called a steak club. In the United States and Canada it is also known as New York strip, sirloin, shell steak, and Kansas city strip steak. It's a deliciously juicy cut of buffalo meat.